Raw Brussels sprouts make a delightful, unexpected salad when thinly sliced and tossed with a sweet and tangy vinaigrette. Pistachios add crunch and dried cherries add the perfect amount of sweetness. For an especially beautiful salad, swap out the cherries for fresh pomegranate seeds when pomegranates are in season in the late fall and winter months.
First, make the vinaigrette: place all of the vinaigrette ingredients in a medium bowl and whisk until emulsified. Alternatively, place all the ingredients in a mason jar, close tightly, and shake vigorously until emulsified. Set aside until needed. The vinaigrette can be made well in advance and will keep, refrigerated, for up to a week.
Next, prepare the Brussels sprouts. Trim the stem end of each sprout, peel off any wilted outer leaves, and thinly slice either with a knife or the slicing attachment on your food processor.
Place the shredded Brussels sprouts in a large bowl, drizzle with the vinaigrette, and toss together until everything is evenly coated. Sprinkle with the cherries and pistachios, briefly toss together again, and serve immediately.
First, make the vinaigrette: place all of the vinaigrette ingredients in a medium bowl and whisk until emulsified. Alternatively, place all the ingredients in a mason jar, close tightly, and shake vigorously until emulsified. Set aside until needed. The vinaigrette can be made well in advance and will keep, refrigerated, for up to a week.
Next, prepare the Brussels sprouts. Trim the stem end of each sprout, peel off any wilted outer leaves, and thinly slice either with a knife or the slicing attachment on your food processor.
Place the shredded Brussels sprouts in a large bowl, drizzle with the vinaigrette, and toss together until everything is evenly coated. Sprinkle with the cherries and pistachios, briefly toss together again, and serve immediately.
